Dinner

Zucchini, Pea & Goat Cheese Orzo Salad Recipe

Name: Zucchini, Pea & Goat Cheese Orzo Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup Orzo pasta (uncooked); 1 tbsp Olive oil; 2 medium Zucchini (diced into 1/2-inch pieces); 1 cup Frozen green peas (thawed); 4 oz Goat cheese (crumbled); 1/4 cup Fresh mint (chopped, loosely packed); 1/4 cup Fresh parsley (chopped, loosely packed); 1/2 tsp Salt (plus more for pasta water); 1/4 tsp Black pepper (freshly ground); 1/4 cup Olive oil (extra virgin); 2 tbsp Lemon juice (fresh); 1 tsp Dijon mustard; 1 clove Garlic (minced); 1 tsp Honey or maple syrup (optional, for balance); 1/4 tsp Salt; 1/8 tsp Black pepper

ByLana Polati March 18, 2026March 18, 2026

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Introduction

This Zucchini, Pea & Goat Cheese Orzo Salad is a bright and refreshing dish perfect for spring or summer. Combining tender orzo pasta with crisp zucchini, sweet peas, and tangy goat cheese, it’s a delightful mix of flavors and textures. Easy to prepare and ideal for meals on the go or light gatherings.

A white bowl filled with a colorful orzo salad showing three main layers: the base layer of small, lightly golden orzo pasta shaped like rice grains, mixed evenly with bright green peas scattered throughout, the middle layer containing thin slices of green zucchini and sprigs of fresh rosemary adding dark green tones and texture, and the top layer dotted with small white dollops of creamy cheese and a few dark, dried fruit pieces for contrast. The bowl is placed on a white marbled surface with a white cloth napkin to the side, and a silver fork is resting inside the bowl on the right edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Orzo pasta (uncooked)
1 tbsp Olive oil
2 medium Zucchini (diced into 1/2-inch pieces)
1 cup Frozen green peas (thawed)
4 oz Goat cheese (crumbled)
1/4 cup Fresh mint (chopped, loosely packed)
1/4 cup Fresh parsley (chopped, loosely packed)
1/2 tsp Salt (plus more for pasta water)
1/4 tsp Black pepper (freshly ground)
1/4 cup Olive oil (extra virgin)
2 tbsp Lemon juice (fresh)
1 tsp Dijon mustard
1 clove Garlic (minced)
1 tsp Honey or maple syrup (optional, for balance)
1/4 tsp Salt
1/8 tsp Black pepper

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain thoroughly in a colander and rinse with cold water to stop cooking and prevent sticking. Set aside to cool.
Step 2: While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced zucchini and cook for 5-7 minutes, stirring occasionally, until tender-crisp and lightly browned. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat and let cool slightly.
Step 3: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, optional honey or maple syrup, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and emulsified.
Step 4: In a large mixing bowl, combine the cooled orzo, pan-seared zucchini, thawed green peas, chopped fresh mint, and chopped fresh parsley.
Step 5: Pour the lemon-herb vinaigrette over the orzo mixture. Toss gently to ensure all ingredients are evenly coated.
Step 6: Add the crumbled goat cheese and toss once more very gently to distribute without completely breaking it down.
Step 7: Serve immediately at room temperature, or chill for at least 30 minutes for flavors to meld. Garnish with extra fresh herbs or a lemon wedge if desired.

Tips & Variations

Use fresh peas when in season for a sweeter, more vibrant flavor.
Substitute goat cheese with feta for a different tangy profile.
For added crunch, sprinkle toasted pine nuts or slivered almonds over the salad before serving.
If you prefer a vegan option, omit the goat cheese and add some roasted chickpeas for protein.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the salad even tastier the next day. If chilled, allow it to sit at room temperature for 10-15 minutes before serving to soften the goat cheese and enhance flavor. Avoid adding goat cheese before storage if you want it to stay crumbly, or add it fresh each time you serve.

How to Serve

A white bowl with a brown rim holds a mixed dish with three main layers. The base layer is light yellow or pale orzo pasta scattered throughout. On top are bright green peas and chopped zucchini pieces that add a fresh, crisp texture. There are small dark dried berries or raisins mixed in for contrast, and dollops of soft white cheese are spread across the dish in uneven blobs. Sprigs of green herbs like rosemary or dill are sprinkled throughout the dish, adding thin, needle-like shapes. A silver fork rests on the right side of the bowl, partially submerged in the food. The bowl sits on a white marbled surface with a white cloth towel nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare all components ahead and assemble just before serving, or mix everything and refrigerate for up to 3 days. Chilling allows the flavors to deepen, but add goat cheese fresh if you prefer a distinct texture.